Trois et Trois

August 9th-11th

please select one item per course

First Course

Corn Soup topped with a Poached Prawn,
Crème Fraîche & Chives
served cold
Moules Frites
steamed with herbs, shallots, white wine & cream, topped with french fries
romaine, mixed baby greens, scallions, cucumbers, cherry tomatoes, mint, parsley & radishes tossed in a lemon-garlic vinaigrette, topped with pita bread croutons
& a dash of sumac

Second Course

Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed & finished with a sauce of brown butter, capers, lemon & parsley, served with confetti rice
& a medley of seasonal vegetables
Vincent’s Burger
the classic done our way.....half-pound ground prime sirloin, grilled to your preferred temperature, topped with a shallot-merlot sauce & a slice of st. agur blue cheese, served on a brioche bun with pommes frites
Coq au Vin with Braised Carrots, Confit Shallots
and Roasted New Potatoes
classic French… jidori chicken thigh & leg marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots, confit shallots
& roasted new potatoes

Third Course

Panna Cotta with Summer Peaches
Pear Tart
flaky crust topped with frangipane & a poached pear
Dessert du Jour

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.